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Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water. |
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Fukamushi-Cha
I recently went to a couple of Asian markets in the area to check out some
teas. Most of what I got wasn't to spectacular. I bought some Foo Joy Dragon Well that tastes like Dragon Well, but has a funny flavor in there also. I also got some Pouchong from Hua Tai Tea Company. It is nice and flowery, very Oolongish, with out much green flavor. Unfortunately for me, I like the green flavor in Pouchong tea. I got some Qing brand Yunnan black tea in bags that I thought may be good for dining out or travel, but while it's drinkable, it's a far cry from even the cheap Yunnan's I've had. I purchased one other little 2 oz. packet of tea. On the front it says Fukamushi-Cha New Crop Green Tea Packed by Yamama Masudaen Co. Ltd. Shizuokaken, Japan. It was all of $2.99 for the packet. I think I'm addicted! Steeping for more than 30 seconds makes for a bitter tea, but in a different way than most teas I'm used to. It's still very drinkable. But at 30 seconds, it makes a delicious vegetal tea with lots of flavor. It doesn't seem to be too picky about temperature either. I've brewed it with near boiling water and with water down around 150F, all produced a great cup of tea. The liquor is bright green and a little cloudy. The leaves are broken into very fine pieces. I don't know if this is by design, or from shipping, handling, etc. I'll definitely be going back for more. The same store had a Uri Gyokuro that I'm going to pick up next time to try. You guys told me my taste would change as I explored tea and you were right. At first I preferred Chinese greens and Indian blacks, but now I've moved to a preference for Japanese greens and Chinese blacks. Thanks for helping me get started on this very enjoyable journey. |
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Fukamushi-Cha
"blues Lyne" > wrote in message et... > I recently went to a couple of Asian markets in the area to check out some > teas. Most of what I got wasn't to spectacular. I bought some Foo Joy FooJoy is the quintessential Chinese commercial brand. The first step to understanding Chinese tea starts here. While a tisane I never go anywhere without their Dim Sum Herbal when seeking to eat likewise. I also recommend their Vintage Oolong as a precursor to pu-erh. Their Lichee is as good as any. You can't beat the selection and price. I can't say this about other similar HK companies. Jim |
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Fukamushi-Cha
"Space Cowboy" > writes:
> "blues Lyne" > wrote in message > et... > > I recently went to a couple of Asian markets in the area to check out some > > teas. Most of what I got wasn't to spectacular. I bought some Foo Joy > > FooJoy is the quintessential Chinese commercial brand. The first step to > understanding Chinese tea starts here. While a tisane I never go anywhere > without their Dim Sum Herbal when seeking to eat likewise. I also recommend > their Vintage Oolong as a precursor to pu-erh. You mean it's already aged? Or is it somehow especially suitable for aging? /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
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Fukamushi-Cha
"Space Cowboy" > wrote in message ink.net... > > "blues Lyne" > wrote in message > et... > > I recently went to a couple of Asian markets in the area to check out some > > teas. Most of what I got wasn't to spectacular. I bought some Foo Joy > > FooJoy is the quintessential Chinese commercial brand. The first step to > understanding Chinese tea starts here. While a tisane I never go anywhere > without their Dim Sum Herbal when seeking to eat likewise. I also recommend > their Vintage Oolong as a precursor to pu-erh. Their Lichee is as good as > any. You can't beat the selection and price. I can't say this about other > similar HK companies. > > Jim > Thanks Jim, I did see the Vintage Oolong. I'll pick some up next time I'm there. I had my first pu-erh lately, and while it wasn't bad, I don't think I get it yet. I'll have to try some others and get a handle on the flavors. Blues |
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Fukamushi-Cha
blues Lyne wrote: > I purchased one other little 2 oz. packet of tea. On the front it says > Fukamushi-Cha New Crop Green Tea Packed by Yamama Masudaen Co. Ltd. > Shizuokaken, Japan. It was all of $2.99 for the packet. I think I'm > addicted! Steeping for more than 30 seconds makes for a bitter tea, but in > a different way than most teas I'm used to. It's still very drinkable. But > at 30 seconds, it makes a delicious vegetal tea with lots of flavor. It > doesn't seem to be too picky about temperature either. I've brewed it with > near boiling water and with water down around 150F, all produced a great cup > of tea. The liquor is bright green and a little cloudy. The leaves are > broken into very fine pieces. I don't know if this is by design, or from > shipping, handling, etc. Broken leaves are characteristic of fukamushi-cha, which is just sencha steamed-fixed for a longer period than typical sencha (fukamushi means "deep-steamed"). They are indeed a little more forgiving when it comes to brewing, tolerating higher temperatures. As for flavor, you could say fukamushi-cha are generally robust, while standard sencha are more delicate and aromatic. --crymad |
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Fukamushi-Cha
Vintage as in Premium quality not specifically aging. However since this is
from the Wuyi Mountains it should be aged 6 months which is typical and ever so slightly the 'moldy' taste not found in other oolongs. You can buy Wuyi oolong which isn't aged but missing that characteristic note from aging. The most notable is Black Dragon which I can serve to guests and not get that puckered egads shocked surprised expresssion. Jim "Lewis Perin" > wrote in message news > "Space Cowboy" > writes: > > > "blues Lyne" > wrote in message > > et... > > > I recently went to a couple of Asian markets in the area to check out some > > > teas. Most of what I got wasn't to spectacular. I bought some Foo Joy > > > > FooJoy is the quintessential Chinese commercial brand. The first step to > > understanding Chinese tea starts here. While a tisane I never go anywhere > > without their Dim Sum Herbal when seeking to eat likewise. I also recommend > > their Vintage Oolong as a precursor to pu-erh. > > You mean it's already aged? Or is it somehow especially suitable for aging? > > /Lew > --- > Lew Perin / > http://www.panix.com/~perin/babelcarp.html |
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Fukamushi-Cha
"Lewis Perin" > wrote in message news > "Space Cowboy" > writes: > > > "blues Lyne" > wrote in message > > et... > > > I recently went to a couple of Asian markets in the area to check out some > > > teas. Most of what I got wasn't to spectacular. I bought some Foo Joy > > > > FooJoy is the quintessential Chinese commercial brand. The first step to > > understanding Chinese tea starts here. While a tisane I never go anywhere > > without their Dim Sum Herbal when seeking to eat likewise. I also recommend > > their Vintage Oolong as a precursor to pu-erh. > > You mean it's already aged? Or is it somehow especially suitable for aging? > > /Lew I understand that in the Indian Darjeeling region, "vintage" tea refers to tea made from the leaves of older, vintage plants (possibly from very old strains, or from the actual very old plants?). I wonder whether this is ever done in China? N. |
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Fukamushi-Cha
"WNW" > writes:
> "Lewis Perin" > wrote in message > news > > "Space Cowboy" > writes: > > > > > [..."Vintage Oolong" as a precursor to pu-erh...] > > > > You mean it's already aged? Or is it somehow especially suitable for > > aging? > > I understand that in the Indian Darjeeling region, "vintage" tea refers to > tea made from the leaves of older, vintage plants (possibly from very old > strains, or from the actual very old plants?). I wonder whether this is > ever done in China? It's certainly *advertised* in China. I've read about tea from 800-year old plants. /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
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Fukamushi-Cha
I think that is a Chinese pull-your-leg folklore for gullible Occidentals
because from a little research the life of a plantation tea plant is about 65 years. Established plantations are maintained from graphing so how old is a clone? Jim "Lewis Perin" > wrote in message news > "WNW" > writes: > > > "Lewis Perin" > wrote in message > > news > > > "Space Cowboy" > writes: > > > > > > > [..."Vintage Oolong" as a precursor to pu-erh...] > > > > > > You mean it's already aged? Or is it somehow especially suitable for > > > aging? > > > > I understand that in the Indian Darjeeling region, "vintage" tea refers to > > tea made from the leaves of older, vintage plants (possibly from very old > > strains, or from the actual very old plants?). I wonder whether this is > > ever done in China? > > It's certainly *advertised* in China. I've read about tea from > 800-year old plants. > > /Lew |
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Fukamushi-Cha
I'm going to be going to the Asian markets tomorrow to pick up, among other
things, some more Fukamushi-Cha and a Uri-Gyokuro I saw last time. Any other teas I should be on the look out for? Thanks, Blues |
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Fukamushi-Cha
Buy something of everything and you'll still have change in your pocket. On
your way if you past any Indian or Arabic stores stop there too. Jim "blues Lyne" > wrote in message et... > I'm going to be going to the Asian markets tomorrow to pick up, among other > things, some more Fukamushi-Cha and a Uri-Gyokuro I saw last time. Any > other teas I should be on the look out for? > > Thanks, > > Blues > > |
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Fukamushi-Cha
"Space Cowboy" > wrote in message nk.net... > Buy something of everything and you'll still have change in your pocket. On > your way if you past any Indian or Arabic stores stop there too. > > Jim Thanks, Blues |
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Fukamushi-Cha
Well I ended up with some more Fukamushi-Cha, some Uji-Gyokuro, and Aha-Cha
New Crop Presorted Green Tea (a blend of first picked tea with Fukamushi-Cha, Kuki-Cha, and Kona-Cha). I really like the Aha-Cha, the Gyokuro is a little grassy for me. After reading a bit more about brewing Gyokuro on the internet I brewed a cup using 2 tablespoons of tea, 122 degree water for 2 minutes, and while I like the Gyokuro I got from Special Teas better, it's not a bad cup of tea. The aftertaste is better than the flavor while I'm drinking it. The Fukamushi-Cha and Aha-Cha are both from the Yamama Masudeaen Co. and were $2.99 for 2 Oz. The Gyokuro was 9.99 for 8oz. At these prices I can afford to experiment, but most of the teas were in 8oz. packages, so if I don't like them there is a lot to waste. Fortunately I have some family who are not so particular about their teas, so they appreciate my discards. Blues |
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Fukamushi-Cha
blues Lyne wrote: > > Well I ended up with some more Fukamushi-Cha, some Uji-Gyokuro, and Aha-Cha > New Crop Presorted Green Tea (a blend of first picked tea with > Fukamushi-Cha, Kuki-Cha, and Kona-Cha). I really like the Aha-Cha, the > Gyokuro is a little grassy for me. After reading a bit more about brewing > Gyokuro on the internet I brewed a cup using 2 tablespoons of tea, 122 > degree water for 2 minutes, and while I like the Gyokuro I got from Special > Teas better, it's not a bad cup of tea. The aftertaste is better than the > flavor while I'm drinking it. > > The Fukamushi-Cha and Aha-Cha are both from the Yamama Masudeaen Co. and > were $2.99 for 2 Oz. The Gyokuro was 9.99 for 8oz. [snip] You may want to try the Gyokuro using 1 tablespoon and bumping up the temperature at bit, say 150. I wonder, though, whether this tea is in fact true Gyokuro, given that the price you mention is inconceivably cheap. --crymad |
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Fukamushi-Cha
"crymad" > wrote in message ... I wonder, though, whether this tea is in > fact true Gyokuro, given that the price you mention is inconceivably > cheap. > > --crymad I wondered that same thing myself. |
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Fukamushi-Cha
On Mon, 27 Oct 2003 16:44:23 -0600, crymad wrote:
> blues Lyne wrote: >> >> Well I ended up with some more Fukamushi-Cha, some Uji-Gyokuro, and >> Aha-Cha New Crop Presorted Green Tea (a blend of first picked tea with >> Fukamushi-Cha, Kuki-Cha, and Kona-Cha). I really like the Aha-Cha, the >> Gyokuro is a little grassy for me. After reading a bit more about >> brewing Gyokuro on the internet I brewed a cup using 2 tablespoons of >> tea, 122 degree water for 2 minutes, and while I like the Gyokuro I got >> from Special Teas better, it's not a bad cup of tea. The aftertaste is >> better than the flavor while I'm drinking it. >> >> The Fukamushi-Cha and Aha-Cha are both from the Yamama Masudeaen Co. >> and were $2.99 for 2 Oz. The Gyokuro was 9.99 for 8oz. > > [snip] > > You may want to try the Gyokuro using 1 tablespoon and bumping up the > temperature at bit, say 150. I wonder, though, whether this tea is in > fact true Gyokuro, given that the price you mention is inconceivably > cheap. I'd say it is not. I have some and have been able to get a taste reminiscent of Gyokuro but not quite Gyokuro. However, for the price (I paid a similiar price) it is a good tea. A 'poor mans Gyokuro' if you will. > --crymad J |
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Fukamushi-Cha
Well, I have personally seen tea trees some three meters high and about 800
years old (planted in the Song dynasty, people say) on Fenghuang (Phoenix) mountain, near to Chaozhou. As soon as I can scan the slide, I will provide you with a picture. L "Space Cowboy" > ha scritto nel messaggio k.net... > I think that is a Chinese pull-your-leg folklore for gullible Occidentals > because from a little research the life of a plantation tea plant is about > 65 years. Established plantations are maintained from graphing so how old > is a clone? > > Jim > > "Lewis Perin" > wrote in message > news > > "WNW" > writes: > > > > > "Lewis Perin" > wrote in message > > > news > > > > "Space Cowboy" > writes: > > > > > > > > > [..."Vintage Oolong" as a precursor to pu-erh...] > > > > > > > > You mean it's already aged? Or is it somehow especially suitable for > > > > aging? > > > > > > I understand that in the Indian Darjeeling region, "vintage" tea refers > to > > > tea made from the leaves of older, vintage plants (possibly from very > old > > > strains, or from the actual very old plants?). I wonder whether this is > > > ever done in China? > > > > It's certainly *advertised* in China. I've read about tea from > > 800-year old plants. > > > > /Lew > > > |
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Fukamushi-Cha
I'll give you that for trees in the wild just because it is simply an
evergreen. Here in the US our old world forrests are thousands of years old. I mentioned cultivated tea bushes on plantations and their usefull life. The locals might harvest an old tea tree but I don't think there is enough for commercial use. It is more probable these trees are picked by monkeys. Jim "Livio Zanini" > wrote in message ... > Well, I have personally seen tea trees some three meters high and about 800 > years old (planted in the Song dynasty, people say) on Fenghuang (Phoenix) > mountain, near to Chaozhou. As soon as I can scan the slide, I will provide > you with a picture. > L > > > "Space Cowboy" > ha scritto nel messaggio > k.net... > > I think that is a Chinese pull-your-leg folklore for gullible Occidentals > > because from a little research the life of a plantation tea plant is about > > 65 years. Established plantations are maintained from graphing so how old > > is a clone? > > > > Jim > > > > "Lewis Perin" > wrote in message > > news > > > "WNW" > writes: > > > > > > > "Lewis Perin" > wrote in message > > > > news > > > > > "Space Cowboy" > writes: > > > > > > > > > > > [..."Vintage Oolong" as a precursor to pu-erh...] > > > > > > > > > > You mean it's already aged? Or is it somehow especially suitable > for > > > > > aging? > > > > > > > > I understand that in the Indian Darjeeling region, "vintage" tea > refers > > to > > > > tea made from the leaves of older, vintage plants (possibly from very > > old > > > > strains, or from the actual very old plants?). I wonder whether this > is > > > > ever done in China? > > > > > > It's certainly *advertised* in China. I've read about tea from > > > 800-year old plants. > > > > > > /Lew |
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Old Trees and Monkeys (was:Fukamushi-Cha)
Space link.net10/28/03
> I'll give you that for trees in the wild just because it is simply an > evergreen. Here in the US our old world forrests are thousands of years > old. I mentioned cultivated tea bushes on plantations and their usefull > life. The locals might harvest an old tea tree but I don't think there is > enough for commercial use. It is more probable these trees are picked by > monkeys. > > Jim Roy Fong on the Imperial Tea Court Oolong web page shows an "old bush oolong," which he claims has the most "pronounced honey-peachiness we have ever tasted," among other glowing comments. I'd be curious as to just how old these ten trees are. Web page URL: <http://www.imperialtea.com/AB1002000...roduct_ID=591& Category_ID=14> Be it as it may, I have an ounce of it here and will give it a shot before long. Picked by monkeys beyond a shadow of a doubt. We do after all train them to assist people who can't leave chair or bed. They can retrieve any number of things by name. You could use dogs I suppose, but they'd look so stupid climbing the trees. Michael |
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Old Trees and Monkeys (was:Fukamushi-Cha)
Michael Plant > writes:
> [...] > > Picked by monkeys beyond a shadow of a doubt. We do after all train them to > assist people who can't leave chair or bed. They can retrieve any number of > things by name. You could use dogs I suppose, but they'd look so stupid > climbing the trees. Cats! But you'd have to convince them first, wouldn't you? /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
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Old Trees and Monkeys (was:Fukamushi-Cha)
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Old Trees and Monkeys (was:Fukamushi-Cha)
Once upon a time, Lewis Perin > wrote:
>Michael Plant > writes:> >> Picked by monkeys...You could use dogs I suppose > > >Cats! But you'd have to convince them first, wouldn't you? >/Lew HA! Cats can be cajoled, persuaded, flattered, and--upon the rarest of occasions--fooled into doing something you ask of them, but convinced? Not hardly! Cats remain the true skeptics of the universe. At all times, a cat's primary motivation, excluding sex and food, of course, is its own amusement. Come to think of it, maybe sex and food fall under the amusement category, as well. Martha (formerly known by her cats as 'Our Lady of the Food Jar') |
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Old Trees and Monkeys (was:Fukamushi-Cha)
After 800 years you'd figure a monkey troup would learn how to pluck leaves
from a tea tree. I guess the smart ones are too busy at the typewriter. Jim "Michael Plant" > wrote in message ... > Lewis 10/28/03 > > > Michael Plant > writes: > > > >> [...] > >> > >> Picked by monkeys beyond a shadow of a doubt. We do after all train them to > >> assist people who can't leave chair or bed. They can retrieve any number of > >> things by name. You could use dogs I suppose, but they'd look so stupid > >> climbing the trees. > > > > Cats! But you'd have to convince them first, wouldn't you? > > > Motivation. You'd have to place cat-goodies at various intervals through > the trees, but then you might as well pick the leaves yourself as long as > you're there. How about pigs? You could hang truffles from the branches. > > On a related note, I'm going to try the ITC Old Bush oolong today. I'm all > psyched up by the site's description. Hope it's not disappointing. > > Michael > |
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Old Trees and Monkeys (was:Fukamushi-Cha)
Space link.net10/29/03
> After 800 years you'd figure a monkey troup would learn how to pluck leaves > from a tea tree. I guess the smart ones are too busy at the typewriter. > > Jim > Ah, yes; that they are; that we are. (But do they wash the leaves at the shore before eating them?) Michael |
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Fukamushi-Cha
"Space Cowboy" > wrote in message link.net>...
> I'll give you that for trees in the wild just because it is simply an > evergreen. Here in the US our old world forrests are thousands of years > old. I mentioned cultivated tea bushes on plantations and their usefull > life. The locals might harvest an old tea tree but I don't think there is > enough for commercial use. It is more probable these trees are picked by > monkeys. > > Jim > > "Livio Zanini" > wrote in message > ... > > Well, I have personally seen tea trees some three meters high and about > 800 > > years old (planted in the Song dynasty, people say) on Fenghuang (Phoenix) > > mountain, near to Chaozhou. As soon as I can scan the slide, I will > provide > > you with a picture. > > L I've got several teas that come from tea trees, some wild some not. Menghai produces a wild tree green pu-erh that's quite good. All of the dan cong family oolongs come from trees rather than bushes (phoenix, shui xian, etc...). While very few of them will be 800 years old, they're not just the hedge-like tea bushes. Cameron |
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Fukamushi-Cha
Lewis Perin > wrote in message >...
> (Cameron Lewis) writes: > > > "Space Cowboy" > wrote in message link.net>... > > > [...tea from trees rather than bushes...] > > > > I've got several teas that come from tea trees, some wild some not. > > Menghai produces a wild tree green pu-erh that's quite good. All of > > the dan cong family oolongs come from trees rather than bushes > > (phoenix, shui xian, etc...) > > When you mention Shui Xian I assume you mean the rare strain of Feng > Huang rather than the common Fujian oolong? > > /Lew > --- The sources that I've gotten Shui Xian from list it as a member of the dan cong group which is by definition a tree tea. I wasn't aware there was a bush variety. What is the difference between the Feng Huang variety and the common strain? Cameron |
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Req info re tea varietals (was: Fukamushi-Cha)
Cameron 10/29/03
> Lewis Perin > wrote in message > >... >> (Cameron Lewis) writes: >> >>> "Space Cowboy" > wrote in message >>> link.net>... >>>> [...tea from trees rather than bushes...] >>> >>> I've got several teas that come from tea trees, some wild some not. >>> Menghai produces a wild tree green pu-erh that's quite good. All of >>> the dan cong family oolongs come from trees rather than bushes >>> (phoenix, shui xian, etc...) >> >> When you mention Shui Xian I assume you mean the rare strain of Feng >> Huang rather than the common Fujian oolong? >> >> /Lew >> --- > > The sources that I've gotten Shui Xian from list it as a member of the > dan cong group which is by definition a tree tea. I wasn't aware > there was a bush variety. What is the difference between the Feng > Huang variety and the common strain? > > Cameron Cameron and all, What are your sources? I'd like to read more about tea sub-species varietals, but the only source I know is Clifford and Wilson, whose book costs well over $200. USC and is currently available on the British Amazon.com site for far more than that. Besides, if I recall, it was published over 20 years ago, not that that's so bad. Michael |
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Fukamushi-Cha
The nomenclature refers to Shui Xian as a bush or tree. The pictures I've
seen indicates it is a tall bush rather than a tree. It has no trunk or limbs. In our nomenclature it would be a strappling with trunk no larger than an inch or two. I've seen pictures of tea trees with the plucking done by people on ladders with five foot elevation for ten foot high limbs. I think the Chinese word for tree means something different than our description. Jim "Cameron Lewis" > wrote in message m... > Lewis Perin > wrote in message >... > > (Cameron Lewis) writes: > > > > > "Space Cowboy" > wrote in message link.net>... > > > > [...tea from trees rather than bushes...] > > > > > > I've got several teas that come from tea trees, some wild some not. > > > Menghai produces a wild tree green pu-erh that's quite good. All of > > > the dan cong family oolongs come from trees rather than bushes > > > (phoenix, shui xian, etc...) > > > > When you mention Shui Xian I assume you mean the rare strain of Feng > > Huang rather than the common Fujian oolong? > > > > /Lew > > --- > > The sources that I've gotten Shui Xian from list it as a member of the > dan cong group which is by definition a tree tea. I wasn't aware > there was a bush variety. What is the difference between the Feng > Huang variety and the common strain? > > Cameron |
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Req info re tea varietals (was: Fukamushi-Cha)
Michael Plant > wrote in message >...
> Cameron 10/29/03 > > > > Lewis Perin > wrote in message > > >... > >> (Cameron Lewis) writes: > >> > >>> "Space Cowboy" > wrote in message > >>> link.net>... > >>>> [...tea from trees rather than bushes...] > >>> > >>> I've got several teas that come from tea trees, some wild some not. > >>> Menghai produces a wild tree green pu-erh that's quite good. All of > >>> the dan cong family oolongs come from trees rather than bushes > >>> (phoenix, shui xian, etc...) > >> > >> When you mention Shui Xian I assume you mean the rare strain of Feng > >> Huang rather than the common Fujian oolong? > >> > >> /Lew > >> --- > > > > The sources that I've gotten Shui Xian from list it as a member of the > > dan cong group which is by definition a tree tea. I wasn't aware > > there was a bush variety. What is the difference between the Feng > > Huang variety and the common strain? > > > > Cameron > > > Cameron and all, > > What are your sources? I'd like to read more about tea sub-species > varietals, but the only source I know is Clifford and Wilson, whose book > costs well over $200. USC and is currently available on the British > Amazon.com site for far more than that. Besides, if I recall, it was > published over 20 years ago, not that that's so bad. > > Michael Hi, the full name of the tea is called FengHuang Dancong. Fenghuang means Pheonix. FengHuang Dancong are divided in to 2 main types. MiXiang FengHuang Dancong and QingXiang fenghunag Dancong. You can easily differentiate both by the infused tea color. The color of MiXiang FHDC is maroon and QingXiang FHDC is yellow. Chinese Tea |
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Req info re tea varietals (was: Fukamushi-Cha)
10/30/03
> Michael Plant > wrote in message > >... >> Cameron 10/29/03 >> >> >>> Lewis Perin > wrote in message >>> >... >>>> (Cameron Lewis) writes: >>>> >>>>> "Space Cowboy" > wrote in message >>>>> link.net>... >>>>>> [...tea from trees rather than bushes...] >>>>> >>>>> I've got several teas that come from tea trees, some wild some not. >>>>> Menghai produces a wild tree green pu-erh that's quite good. All of >>>>> the dan cong family oolongs come from trees rather than bushes >>>>> (phoenix, shui xian, etc...) >>>> >>>> When you mention Shui Xian I assume you mean the rare strain of Feng >>>> Huang rather than the common Fujian oolong? >>>> >>>> /Lew >>>> --- >>> >>> The sources that I've gotten Shui Xian from list it as a member of the >>> dan cong group which is by definition a tree tea. I wasn't aware >>> there was a bush variety. What is the difference between the Feng >>> Huang variety and the common strain? >>> >>> Cameron >> >> >> Cameron and all, >> >> What are your sources? I'd like to read more about tea sub-species >> varietals, but the only source I know is Clifford and Wilson, whose book >> costs well over $200. USC and is currently available on the British >> Amazon.com site for far more than that. Besides, if I recall, it was >> published over 20 years ago, not that that's so bad. >> >> Michael > > Hi, > > the full name of the tea is called FengHuang Dancong. Fenghuang means > Pheonix. > > FengHuang Dancong are divided in to 2 main types. MiXiang FengHuang > Dancong and QingXiang fenghunag Dancong. You can easily differentiate > both by the infused tea color. The color of MiXiang FHDC is maroon and > QingXiang FHDC is yellow. > > Chinese Tea Thank you Chinese Tea. So wherein lies Shui Xian in the Dancong group? And can you refer me to printed or internet sources? Not that I doubt you. I'd just like a bit of reading. And -- sorry if this is redundant; I'm coming in late here -- are we referring to Phoenix Oolong from Guangdong Province with the color correspondences you mentioned? Michael |
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Req info re tea varietals (was: Fukamushi-Cha)
> > Hi, > > the full name of the tea is called FengHuang Dancong. Fenghuang means > Pheonix. > > FengHuang Dancong are divided in to 2 main types. MiXiang FengHuang > Dancong and QingXiang fenghunag Dancong. You can easily differentiate > both by the infused tea color. The color of MiXiang FHDC is maroon and > QingXiang FHDC is yellow. > > Chinese Tea I am drinking Imperial Tea Court's Imperial Gold Oolong, which is showing a pale to medium yellow liquor. Can I "assume" this is QX FHDC? The ITC Old Bush Shui Xian showed a much deeper orange. Michael |
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Req info re tea varietals (was: Fukamushi-Cha)
Michael Plant > wrote in message >...
> > > > Hi, > > > > the full name of the tea is called FengHuang Dancong. Fenghuang means > > Pheonix. > > > > FengHuang Dancong are divided in to 2 main types. MiXiang FengHuang > > Dancong and QingXiang fenghunag Dancong. You can easily differentiate > > both by the infused tea color. The color of MiXiang FHDC is maroon and > > QingXiang FHDC is yellow. > > > > Chinese Tea > > I am drinking Imperial Tea Court's Imperial Gold Oolong, which is showing a > pale to medium yellow liquor. Can I "assume" this is QX FHDC? The ITC Old > Bush Shui Xian showed a much deeper orange. > > Michael No, both the tea taste different. Imperial Tea Court's Pheonix Oolong is FengHuang Dancong. Chinese Tea |
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Fukamushi-Cha
----- Original Message -----
From: "crymad" > Newsgroups: rec.food.drink.tea Sent: Monday, October 27, 2003 2:44 PM Subject: Fukamushi-Cha > You may want to try the Gyokuro using 1 tablespoon and bumping up the > temperature at bit, say 150. I wonder, though, whether this tea is in > fact true Gyokuro, given that the price you mention is inconceivably > cheap. > > --crymad Thanks, I gave that a try and like the results much better than before. Blues |
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